1. Cauliflower puree: Heat the oil in a large skillet over medium-high heat. Add the lime leaves, garlic, lemongrass and onion and sauté until fragrant and the onion has softened.

2. Add the cauliflower, coconut milk, vegetable broth and ½ teaspoon salt and stir to combine. Reduce the heat to medium-low, cover, and simmer until almost all the liquid has evaporated, 20 to 25 minutes.

3. Remove the lime leaves and lemongrass and transfer the mixture to a food processor. Process until very smooth. Add the xanthan gum and process for another minute. Transfer to a medium bowl and set aside.

4. Pear dabu-dabu: Combine the chiles, shallot, tomato, lime juice and 1/4 teaspoon salt in a medium heat-proof bowl.

5. Heat the oil on a large skillet over medium-high heat until very hot (3 to 4 minutes).

6. Carefully pour the hot oil over the chile salsa, give it a quick mix, then add the pear and give it another quick mix. Set aside until needed.

7. Scallops: Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the scallops and let cook undisturbed for 2 minutes, then flip. Add the butter, lime leaves and garlic. Baste the scallops with the butter for another minute, then transfer the scallop to a paper-towel lined plate.

8. To assemble: Spread a big dollop of cauliflower puree on 2 plates. Arrange the scallops around the puree, then top with some pear dabu-dabu. Garnish as desired with caviar, tuile and dill.

Rujak (Indonesian Spicy Fruit Salad)

Ingredients

get cookin’ with kittch